RECIPE PREP: Line a tray with parchment paper. Put it aside. If you have food service gloves, they’ll be helpful for handling the chocolate spheres to avoid getting fingerprints on them.

1. Assemble the chocolate milk powder. Add all ingredients to a medium bowl: mini marshmallows, finely-chopped chocolate and/or Andes mints, powdered sugar, cocoa powder, and powdered milk. Mix with a spoon. Set the bowl aside.
2. Melt chocolate bark (or chocolate melting wafers) according to package instructions. With a spoon, add a thick even layer of melted chocolate (about 2 to 3 tablespoons) to the wells of 2 silicone molds (12 wells total). Make sure to spread chocolate up to the top of the rim. If needed, use a cake decorating brush to fill in any gaps. (Save the leftover chocolate for later – for drizzling).
3. Chill chocolate molds in the fridge for 10 minutes. Once the chocolate has set, put on food service gloves. Remove and transfer the chocolate shells to a lined tray. Fill half the shells with chocolate milk powder. Leave the rest empty.
4. Heat a small skillet on stovetop until just warm, then remove the pan from heat. Wearing food service gloves, place an unfilled chocolate shell (rim down) on the pan for 1 to 2 seconds, just until the edge starts to melt. Immediately place the wet chocolate edge onto one of the filled cups. Gently press them together to seal. Repeat the process with remaining cocoa bombs.
5. Drizzle leftover chocolate over the top. Immediately add desired garnishes (sprinkles, finely-chopped chocolate, etc.) so they’ll stick to the chocolate drizzle. Place the tray of chocolate bombs in the freezer for 5 minutes to help them set. Remove and store.